Fishes and Shellfishes High in Linoleic acid (241st - 260th) (per 100 g edible portion)

• Tile fish (boiled)
  
  19 mg
• Oyster (cultured, raw)
  
  18 mg
• Yellow sea bream (raw)
  
  18 mg
• Tile fish (raw)
  
  18 mg
• Giant tiger shrimp (cultured, raw)
  
  17 mg
• Walleye pollack (tarako, raw)
  
  17 mg
• Dried flounder
  
  17 mg
• Gurnard (raw)
  
  16 mg
• Dolphinfish (raw)
  
  16 mg
• Skipjack, Processed product (shiokara)
  
  16 mg
• Striped marlin (raw)
  
  16 mg
• Sea squirt (shiokara)
  
  15 mg
• Bastard halibut (wild, raw)
  
  15 mg
• Short-necked clam, Canned product (with seasoning)
  
  14 mg
• Hoki (raw)
  
  14 mg
• Japanese sand lance (ameni)
  
  14 mg
• Tile fish (baked)
  
  14 mg
• Matsubara's red rockfish (raw)
  
  14 mg
• Abalone (steamed and dried)
  
  13 mg
• Pacific herring (ovary, salted, desalted)
  
  13 mg